New! Recipe from Good Food magazine, January 2003. Share on facebook. Cook for 3 mins until the mixture turns to a light caramel. In a large saucepan on a medium heat, soften the celeriac pieces in the butter for 5 minutes covered with a lid. Good Food Deal
Pour the reserved goose fat through a fine sieve into a sterilised jar. To cut the meats, roll up the pork rind like a Swiss roll. Share on pinterest. Remove the crown from the oven and wrap tightly in foil. Rate. Peel the garlic cloves but leave them whole. Preheat the oven to 120C/fan 100C. Add the sausage, beans, pork rind and lardons and pour in 1.2 litres/2 pints water. Taste and adjust the seasoning if required, then pour the resting juices which have collected under the goose into the jus. Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice. Creme Patissiere - not an item in itself, but for use in all sorts of puds . Serves 4. Rub the goose crown with the butter and season well with sea salt and freshly ground white pepper. Raymond Blanc's recipe for this classic Christmas bird yields perfectly tender leg and breast meat and crisp, golden skin. . Cut the garlic sausage into 1cm thick slices. Remove the goose legs from the oven, then place on a tray, wrap in foil and leave to rest in a warm place. Print. Chop 1 bay leaf and the leaves from 2 thyme sprigs together. Mix with the garlic, 1/2 tsp coarse sea salt and 2 pinches of white pepper, then rub into the flesh of the goose legs. Good Food Deal
Nutrition: per serving (10) Nutrient Unit; kcal: 697: fat: 49: gsaturates: 17: gcarbs: 3: gsugars: 0: gfibre: 0: gprotein: 52: gsalt: 0.8: g. Advertisement. Roughly chop the celery, onion and carrot. Drain the beans, rind and lardons into a colander, and discard the cooking water. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan. Cut each tomato into eight wedges. Add the wings, neck and excess carcass and cook for 5 mins until lightly golden. Come and learn from our team in our online classrooms. Remove the bones and veg from the tin and place the tin on a medium heat. Tip 120g plain flour and 60g caster sugar into a large bowl. Add the reduced alcohol. With the seam underneath, use a very sharp knife to cut the roll across into thin slices, then chop the rolled-up slices across into dice. Drain the soaked beans and discard the soaking water. You may need to cook it for longer than 2 hours (say up to 2½ hours) to get to this stage – it depends. Ingredients. Tip the beans into a large saucepan, add the diced pork rind and lardons and cover with fresh cold water. Bring to the boil and stir to lift the juices. Share on twitter. Total time 10 mins; Easy. Creme Patissiere. You can start today. White pepper is used in classic French cooking – it has a hot, peppery kick and is favoured in white sauces as it doesn’t leave black specks, like black pepper. Scatter herbs over a serving platter, loosely reassemble the goose on top and serve with the sauce. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Member recipes are not tested in the GoodFood kitchen. Transfer the casserole to the oven and cook, uncovered, for 2 hours, stirring every hour. Remove the foil from the tin and sit the goose crown on top of the legs and bones, which will help the heat to circulate the crown, cooking it more evenly. Raymond Blanc's recipe for this classic Christmas bird yields perfectly tender leg and breast meat and crisp, golden skin. Take the goose out of the fridge 2 hrs before roasting. Heat the goose fat or olive oil in a 26cm flameproof casserole or deep overproof sauté pan over a low heat and sweat the celery, onion, carrot and garlic for 5 minutes. (You never see tomatoes in a traditional cassoulet, but chef Raymond Blanc likes them for their colour and sweetness, so he puts a couple in.) At the end of this time, the beans will be soft and creamy in texture and the juices should have thickened. Heat the goose fat in a large flameproof roasting tin on a medium heat. (If cooking in a gas oven, use mark 2.). https://www.bbcgoodfood.com/recipes/apple-blackberry-crumble Get up to 50% off a luxury towel set! Bring to the boil, skim off the scum, then add the salt, pepper, clove and lemon juice. Remove the cassoulet from the oven. Share on facebook. https://www.hellomagazine.com/.../raymond-blanc-boeuf-bourguignon-recipe Do not colour the bones too much, or the resulting jus will taste bitter. https://www.bbc.co.uk/food/recipes/bruno_loubets_bean_and_68770 Pour off the excess fat from the roasting tin and reserve (see tip, below). Serve with vanilla ice cream. Email to a friend. Gluten-free. Interested in joining BBC Good Food cooking classes? Place the goose legs, skin-side up, in the roasting tin with the bones and vegetables. If the sauce is a little thin, mix the arrowroot with 1 tsp cold water, then add a little at a time to ensure that it does not become too thick. Add the tomatoes and bouquet garni and cook slowly to get a sugary caramelisation (about 5 minutes). . Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Chop the bacon into small cubes (lardons). Bury the duck legs in the beans and sprinkle over the goose fat or olive oil, breadcrumbs and garlic. My solution is to take the legs off and slow-cook them, then quick- roast the breast on top so it’s still nice and pink. Roast for 30 mins until the crown is golden. Step 1. Share on pinterest . (You never see tomatoes in a traditional cassoulet, but chef Share on twitter. Continue to cook for 30-35 mins, basting every 10 mins with the juices, until a probe thermometer inserted into the breast reads 55C. Ask your butcher to prepare the goose for you and remove the wishbone – this makes it easier to carve. Raymond Blanc Ebullient and much-respected chef Raymond is one of our favourite classic cooks. Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit.